Japanese-style Chicken Thighs

Ingrédients

• 4 chicken thighs with skin and bone
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake (or dry sherry)
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 cm fresh ginger, grated
• 2 cloves garlic, grated
• 1 tbsp sunflower oil
• 2 spring onions, finely sliced
• 1 tbsp sesame seeds, toasted

Préparation

1. 1

   Whisk together the soy sauce, mirin, sake, sesame oil, honey, grated ginger and garlic in a bowl until smooth.Pat the chicken thighs dry with paper towels and place them in the marinade. Cover and refrigerate for at least 1 hour. Marinating longer (up to overnight) adds more flavour.Take the chicken out of the fridge 15 minutes before cooking so it comes to room temperature. Reserve the marinade separately.Heat a splash of sunflower oil in a skillet over medium heat. Place the thighs skin-side down in the pan. Cook 6 to 7 minutes without moving them, until the skin is golden brown and crispy.Flip the chicken and cook another 5 minutes over medium heat. Pour the reserved marinade over the chicken and let it reduce for 2 to 3 minutes over high heat. Spoon the sauce over the chicken regularly to build a glossy glaze.Check that the chicken is cooked: the meat should be white inside and the juices clear. Remove the pan from the heat.Let the chicken rest for 3 minutes. Slice if desired and arrange on a plate. Spoon the sauce over and sprinkle with sesame seeds and finely sliced spring onion. Serve immediately with steamed rice.